The Soup Book
New York: GREENBERG, 1949. First Edition. Hardcover. 414 pages. 21 x 14 cm. Bookplate of Marcus Crahan (1900-1978), on verso of front board - noted collector of gastronomic literature. Crahan's bookplate was made for him in the 1930s by Hungarian-born designer Franz Geritz (1895-1945). Containing more than 800 recipes for every type of soup and soup garnish imaginable. There are 58 hot consommes, 68 chilled soups, 77 beer, fruit, nut and wine soups, 100 creamed soups, 30 bisques, 35 chowders, and 150 unusual soups from all over the world.
Louis P. De Gouy (1876-1947), apprenticed under his father, Jean H. De Guoy, Esquire of Cuisine at the courts of Austria and Belgium, and under the great Maître Escoffier. He served as Master Chef and Chef Steward in France, England, Spain, and later the United States. He was best known for his 30-year career at New York City's Waldorf Astoria. In the early 1940s, Earle R. MacAusland, founder of Gourmet Magazine, brought in Louis P. De Gouy as the magazine's professional chef, initially titled "Gourmet Chef", to provide menus and a recipe column and to function as the first food editor. De Gouy went on to author more than 16 cookbooks and helped to expand the food culture in America through the mid-century. Interior clean and crisp. Boards rubbed at head and tail of spine. Dust wrapper rubbed at the edges, with 7 cm. loss to spine. Covered in protective mylar. [BROWN 3336]. Green cloth covered boards. Good, in good dust wrapper. Item #4793
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